Ingredients

2 garlic cloves

1 19-ounce can of chickpeas, rinsed and drained

1/4 cup lemon juice

1 tablespoon minced fresh parsley

1/2 cup olive oil

2 tomatoes, cut into wedges

Advertisements

Preparation

Mince the garlic and place it in a food processor with the chickpeas; puree. Transfer puree to a bowl; stir in the lemon juice, parsley, and olive oil. Salt to taste.
Transfer to a platter, surround with tomato wedges; serve with pita.